Hello to you on this sunny Friday afternoon. Yes, I am writing to you with a recipe for Rosemary Shortbread. Did you catch the hint that I love to bake? Oh yes, I do! My baking habits don’t do this girl’s hips any good when I have had a cast on my foot for the last 2 months! But, baked goods make me so happy and even happier when I have delivered little bundles of buttery goodness to someone and they bite into them and their smiles brighten right up! These Rosemary Shortbread nibbles did just that and friends, family and customers at the Aquidneck Grower’s Market wanted the recipe. The recipe came courtesy of the New York Times Cooking section. I loved the recipe so much that I have started a habit of an extra butter purchase while at the market. It is such an awesome dessert to bring to your next summer BBQ. Now I sound like Paula Deen! Time to lace up my sneakers! Cheers! 

So without further ado….tender and irresistible….drumroll please….

SEA SALT TOPPED ROSEMARY SHORTBREAD

Recipe found on: www.cooking.nytimes.com

This recipe comes together rather quickly which is a check plus in my baking book and you can play around adding ingredients enhancers to the basic recipe like lemon zest, vanilla extract, seeds, or minced fruit. As the author, Melissa Clark said,

“Scale it up, scale it down. Add more salt, or use less. As long as you maintain the butter-flour ratio (one stick of butter for every cup of flour), you are free to play around.” 

Happy baking and don’t forget the sea salt. Currently, we are working on an herb flavor blend. I will keep you up to date on new blends coming soon! 

INGREDIENTS

    •    2 cups all-purpose flour

    •    ⅔ cup granulated sugar

    •    1 tablespoon finely chopped fresh rosemary

    •    1 teaspoon plus 1 pinch kosher salt (Recipe states kosher salt, but I used a fleur de sel)

    •    1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks

    •    1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optiona)

    •    Zest of 1 lemon

    •    1 teaspoon of vanilla

    •    Newport Sea Salt sprinkled on top

PREPARATION

    1    Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, as well as the teaspoon of vanilla and lemon zest and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.

    2    Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Sprinkle sea salt over the dough. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm….or grab a pinch of shortbread right away. My preferred method. Mmm….